Who can resist a warm, gooey, fresh from the oven pecan sticky buns? No one, that’s who. But when it comes to people who love to spend hours waiting for dough to rise and to make a full blown stove top caramel… there’s probably quite a few less. Good thing these super quick and easy pecan sticky buns exist! They totally satisfy a sticky bun craving with just a fraction of the time and effort!
Puff pastry is the perfect buttery, flaky and fluffy dough. It melts in your mouth after each bite. And when it’s topped and filled with buttery brown sugar caramel (so easy) it becomes an out of this world treat.
Ingredients
12 tbsp butter at room temperature
1/3 cup brown sugar packed
½ cup pecans chopped
1 package frozen puff pastry, thawed (2 sheets)
Filling
2 tbsp butter melted and cooled
2/3 cup brown sugar packed
3 tsp cinnamon
1 cup raisins (optional)
Instructions
Preheat oven to 400 degrees and place a 12 cup muffin pan on a parchment paper lined baking tray to catch any butter that bubbles over.
In bowl of a stand mixer combine 12 tbsp butter and brown sugar. Place a tbsp. of butter/sugar mixture in bottom of each muffin tin. Divide pecans evenly among muffin tins.
Lightly flour your counter and unfold sheet of puff pastry. Brush with melted butter. Sprinkle 1/3 cup of brown sugar, 1 ½ tsp of cinnamon and optional raisins over butter, leaving 1 inch border around the edges. Roll up the puff pastry along the longer side of the rectangle and finish with the seam side down. Cut into 6 equal sized rolls.
Repeat step 3 with second sheet of puff pastry.
Put each of the 12 rolls in a muffin tin.
Bake for 25 minutes or until the buns are golden brown and slightly firm to the touch. Cool for 5 minutes and then invert onto parchment paper to cool completely.
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Quick tip: To help get the buns out of the tin with the pecan/caramel topping ease them out with a spoon. Scoop any caramel/pecans that remain in the muffin tin back onto the Sticky Buns.
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